Food preparation apparatus and methods

ABSTRACT

Food preparation apparatus and associated methods. In one method, dough is proofed in an oven compartment and then baked in the same oven compartment. Temperature and/or humidity can be controlled during proofing and/or baking cycles. A blower may be used, for example, to exhaust gas to ambient to reduce heat and/or moisture in the compartment. For example, the blower may be used between proofing and baking cycles to prepare an environment in the oven compartment for the baking cycle.

CROSS-REFERENCE TO RELATED APPLICATIONS

The present application is a continuation of U.S. patent applicationSer. No. 14/947,130, filed Nov. 20, 2015, which is a continuation of PCTPatent Application No. PCT/US2014/039367, filed May 23, 2014, whichclaims priority to U.S. Provisional Patent Application No. 61/826,849,filed May 23, 2013, each of which is hereby incorporated by reference inits entirety.

FIELD OF THE DISCLOSURE

The present disclosure generally relates to recipe-implementingapparatus and more particularly to apparatus for preparing food, such asan oven, and associated user interfaces and methods.

BACKGROUND

Certain types of food products are especially difficult to cook quicklyand uniformly. Bread is one such product. Retarding, proofing, andbaking are three operations commonly used in bread making to achievedesired bread characteristics. As known in the field of baking,“retarding” dough causes a slower fermentation, or “rise,” of the dough.Dough may be retarded to increase the flavor of the bread when baked andto give the crust a darker color. For example, frozen dough may be keptin a refrigerator overnight to retard it. After the dough is retarded,it may be proofed before baking. “Proofing” is a continuation of theprocess of yeast fermentation which increases the volume or “rise” ofthe shaped dough, and an oven used to “proof” bread is often referred toas a “proofer” or “proofer oven.” After the dough is proofed, it may beremoved from the proofer and then baked into bread. For example, an ovenmay include separate proofing and baking cavities such that the doughmay be proofed in the proofer cavity before being moved to and baked inthe baking cavity. Retarding, proofing, and baking recipes may includevarious operations such as temperature control, relative humiditycontrol, and air circulation.

SUMMARY

In one aspect, a method of baking bread includes receiving a doughwithin a baking compartment of an oven. The method includes controllingtemperature and humidity in the baking compartment according to a doughproofing recipe to proof the dough in the baking compartment by causingthe dough to rise. Controlling the temperature includes operating afirst blower to move gas into the baking compartment and operating atleast one heating element to heat the gas. After at least partiallyproofing the dough in the baking compartment, gas is actively exhaustedfrom the baking compartment out a vent of the oven to ambient byoperating a second blower different than the first blower. Activelyexhausting gas from the baking compartment causes humidity in the bakingcompartment to reduce. The method includes controlling temperature andhumidity in the baking compartment according to a baking recipe to bakethe dough into bread. Controlling the temperature includes operating thefirst blower to move gas into the baking compartment and operating theat least one heating element to heat the gas.

In another aspect, a method of baking a food product includes receivingan unrisen food product within a baking compartment of a baking device.The unrisen food product is allowed to rest within the bakingcompartment for a time to allow the unrisen food product to rise. Asecondary blower is operated to move gas from the baking compartment toambient after the time to allow the unrisen food product to rise iscomplete. The method includes heating the baking compartment to bake thefood product.

Other objects and features will be in part apparent and in part pointedout hereinafter.

BRIEF DESCRIPTION OF THE DRAWINGS

FIG. 1 is a perspective of an oven of the present invention;

FIG. 2 is a perspective of an upper section of the oven, shrouds andcovers of the upper section not being shown;

FIG. 3 is a section of the upper section of FIG. 1 taken widthwise withrespect to the upper section;

FIG. 3A is a view similar to FIG. 3 but showing an alternativeembodiment of a steam injection system;

FIG. 4 is a section of the upper section taken lengthwise with respectto the upper section;

FIG. 5 is a rear perspective of the upper section;

FIG. 6 is an enlarged view of a portion of the section of FIG. 4 showinga flue valve in an open position;

FIG. 7 is a view similar to FIG. 6 but showing the flue valve in aclosed position;

FIG. 8 is a section of the upper section taken lengthwise with respectto the upper section through an upper portion of a conduit system;

FIG. 9 is a schematic of a refrigeration system of the upper section;

FIG. 10 is a schematic of a control system for the oven;

FIG. 11 is a photograph of a screenshot of a user interface of the ovenshowing a recipe menu home screen;

FIG. 12 is a photograph of a screenshot of the user interface showing arecipe edit home screen;

FIG. 13 is a photograph of a screenshot of the user interface showing aretard recipe program screen;

FIG. 14 is a photograph of a screenshot of the user interface showing aproof recipe program screen;

FIG. 15 is a photograph of a screenshot of the user interface showing abread recipe program screen;

FIG. 16 is a photograph of a screenshot of the user interface showing aretard recipe ready screen;

FIG. 17 is a photograph of a screenshot of the user interface showing aretard recipe run screen;

FIG. 18 is a photograph of a screenshot of the user interface showing aproof recipe ready screen;

FIG. 19 is a photograph of a screenshot of the user interface showing aproof recipe run screen;

FIG. 20 is a photograph of a screenshot of the user interface showing abread recipe ready screen;

FIGS. 21-28 are photographs of screenshots of the user interface showinga bread recipe run screen at various stages of executing the breadrecipe, with Vent Open, Steam Cycle, and Auxiliary Heat operationalstatus indicators being shown in various states;

FIG. 29 is a photograph of a screenshot of the user interface showingthe bread recipe program screen with an alternative recipe; and

FIG. 30 is a photograph of a screenshot of the user interface showingthe bread recipe program screen with another alternative recipe.

Corresponding reference characters indicate corresponding partsthroughout the drawings.

DETAILED DESCRIPTION

Referring to the drawings, FIG. 1 illustrates one embodiment of an oven(broadly “food preparation apparatus”) according to the presentinvention, indicated generally by the reference number 1. The oven 1 maybe used for cooking or baking food products, such as bread, among otherthings. As will become apparent, the oven 1 has customizable,independently programmable parameters permitting precise tailoring andtesting of various recipes for retarding, proofing, and/or baking dough.

The oven 1 illustrated in FIG. 1 includes a cabinet, generallydesignated by the reference number 5, having an upper section 5A and alower section 5B. The oven 1 includes a user interface 7 positionedbetween the upper and lower sections 5A, 5B for controlling ovenoperation. The upper section 5A is adapted for retarding, proofing,and/or baking dough. The upper section 5A will be described in furtherdetail hereafter, with the understanding that the lower section 5B caninclude its own components or components shared with the upper sectionconfigured for executing the same or different operations in the lowersection as in the upper section, using a shared controller or separatecontrollers. Both of the sections 5A and 5B may be configured forretarding, proofing, and/or baking dough, or any combination thereof.Alternatively, for example, the lower section 5B may be adapted forretarding and/or proofing, and the upper section 5A may be adapted forproofing and/or baking. Other configurations may be used withoutdeparting from the scope of the present invention. Moreover, the cabinet5 may include more (e.g., three, four, etc.) or fewer (e.g., one)sections without departing from the scope of the present invention. Forexample, the oven may comprise a single chamber (e.g., sized forreceiving about 10 pans) without departing from the scope of the presentinvention.

Referring to FIGS. 2-5, the upper section 5A is shown separated from thelower section 5B and having covers, shrouds, and other parts removed toexpose various components. As shown in FIGS. 2 and 3, the upper section5A comprises a chamber 11 defined by a top wall, a bottom wall, oppositeside walls, and a back wall. The chamber 11 is accessible by opening adoor 25 which closes the front of the chamber. The door 25 is shown inFIG. 1 but is removed from the upper section 5A in the remainder of thefigures. One or more rack supports 29 are secured to the side walls ofthe chamber 11 for supporting a number of food racks (not shown) in thechamber. Each rack is sized to hold a number of pans of bread dough. Itwill be understood that the number and size of the racks can varywithout departing from the scope of this invention. The chamber housesfood placed therein in a food preparation environment that can becontrolled by one or more food preparation environment control devices,described in more detail below, to, for example, change the temperature,humidity, air flow, and/or venting of the food preparation environment.The chamber 11 is surrounded by an upper housing, generally designated41 in FIG. 3, having a top wall, a bottom wall, opposite side walls, anda back wall. The top and side walls of the housing 41 are spaced fromrespective walls of the cooking chamber 11 to provide a conduit systemor flow path 53 for circulating air (or other gas) to, through and fromthe cooking chamber 11. As shown in FIG. 3, the conduit system 53comprises an upper portion 53A above the cooking chamber 11 and sideportions 53B at opposite sides of the cooking chamber 11. Other flowpath configurations may be used without departing from the scope of thepresent invention.

A blower, generally indicated at 61 in FIG. 3, (broadly “foodpreparation environment control device”) is mounted in the upper portion53A of the conduit system 53, adjacent the top of the upper section 5Aof the oven, for circulating air (or other gas) through the conduitsystem. In the illustrated embodiment, air enters the cooking chamber 11through a plurality of entry openings 65 in the side walls of thechamber (see FIGS. 2 and 4) and exits the chamber through an exhaustopening 69 in the top wall of the chamber below the blower 61. Theblower 61 comprises a blower motor 101 and a blower wheel 121. Theblower motor 101 is mounted on a top wall of the oven. The blower motor101 drives rotation of the blower wheel 121 via output shaft 110, whichrotates in a bearing about a generally vertical axis. The blower wheel121 is located in the upper portion 53A of the air conduit system 53adjacent (e.g., immediately above) the exhaust opening 69 in the topwall of the cooking chamber 11. The blower motor 101 is operable torotate the blower wheel 121 to circulate air through the conduit system53 and cooking chamber 11 at velocities and flow rates suitable forretarding, proofing, and/or baking dough. Exemplary velocities include0-600 ft/min. The blower motor 101 may rotate the blower wheel 121 inconstant or pulsed manners (e.g., blower energized for time periodsseparated by time periods of the blower not being energized), as needed.Rotation of the blower wheel 121 creates suction at the suction side ofthe blower wheel (i.e., the lower portion of the blower wheel adjacentthe exhaust opening 69) to pull gas from the cooking chamber 11 throughthe exhaust opening 69. Gas is expelled from the blower wheel 121 at theoutput (exhaust) side of the blower wheel (i.e., the left and rightsides of the blower wheel as shown in FIG. 3) to circulate air throughthe conduit system 53 to the cooking chamber 11. The blower 61 may be avariable-speed, reversible blower. More specifically, the blower motor101 may be adapted to rotate the blower wheel 121 at variable rates andmay be adapted to rotate the blower wheel in forward and reversedirections. Such a blower is disclosed in further detail in U.S. Pat.No. 8,378,265, which is hereby incorporated by reference in itsentirety. For example, the oven 1 may be programmed to operate theblower 61 at different speeds for different recipes (e.g., faster orslower for bread recipe as compared to cookie recipe).

A heating system 71 (broadly “food preparation environment controldevice”) is provided for heating the air being circulated. The heatingsystem 71 heats the air in the conduit system 53 after it leaves thechamber 11 and before it is re-circulated back to the chamber via theconduit system. By way of example, the heating system 71 may compriseone or more electric resistance heating elements in the upper portion53A of the conduit system 53 located adjacent the top wall of thechamber 11. In the illustrated embodiment, the heating system 71includes a primary heater 73 including first and second heating elements73A, 73B on opposite sides of the blower wheel 121 and a secondary orauxiliary heater 75 including third and fourth heating elements 75A, 75Bon opposite sides of the blower wheel adjacent the first and secondheating elements, respectively. Other forms of primary and auxiliaryheaters may be used without departing from the scope of the presentinvention. As will become apparent, the heaters 73, 75 may be operatedat the same or different times, for the same or different durations,and/or at the same or different duty cycles. For example, the primaryheater 73 may be operated as the main heater for heating the circulatingair, and the auxiliary heater 75 may be used at times when it is desiredto rapidly increase the temperature of the circulating air (e.g., duringpre-heat, temperature ramp up to start of bake recipe, etc.). Theauxiliary heater 75 may be programmable to operate at duty cyclesranging from 0-100 percent at 1 percent increments. Other heating systemconfigurations may be used without departing from the scope of thepresent invention. For example, the auxiliary heater 75 may be omitted.Variations in heat output may be achieved by varying the duty cycle ofthe primary heater 73. For high heat output, the duty cycle may beincreased, and for lower heat output, the duty cycle may be decreased.For example, the duty cycle for the primary heater 73 may be programmeddifferently for different recipes (e.g., higher duty cycle and thushigher heat for ciabatta bread bake recipe than bake recipes for othertypes of bread). The auxiliary heater 75 and/or higher duty cycle of theprimary heater 73 may be used for rapid recovery to temperature setpoint following a loss of temperature in the chamber 11 due to a doorcycle open/close or food loading.

The oven 1 may include various sensors for indicating to control systemof the oven relevant aspects of the retarding, proofing, and/or bakingoperations. For example, a temperature sensor 77 (FIGS. 3 and 4) isprovided in the chamber 11 for sensing the temperature in the chamberand indicating the sensed temperature to a control system of the oven. Arelative humidity sensor 79 is provided in the chamber 11 for sensingand communicating to the control system the relative humidity in thechamber. In the illustrated embodiment, the head or tip 79A of thehumidity sensor is covered by a shield 81 to shield it from direct flowof a steam injection system, described in further detail below, toprevent artificially high relative humidity readings. The chamber 11 isselectively illuminated by lights 83 mounted on the back wall of thechamber 11.

Referring to FIG. 5, the oven 1 includes a steam injection system orhumidification system, generally indicated by the reference number 91,(broadly “food preparation environment control device”) adapted forintroducing steam into the chamber 11. As explained in further detailbelow, the steam injection system 91 may be used in operations such asbread baking to improve the color, texture, or crunchiness of the crustof the baked bread. For example, steam may be injected in the chamber 11at the beginning of a bake recipe, after the beginning of a bake recipe,and/or intermittently during a bake recipe. Condensation of the steam onthe outside or “skin” of the bread and subsequent baking may provide thedesirable characteristics noted above. Moreover, the steam injectionsystem 91 may be used in controlling the humidity in the chamber 11during recipes calling for humidity (e.g., during a proof recipe).

The steam injection system 91 includes a source of steam 93 supported onthe oven 1 and a steam delivery conduit 95 extending between the sourceof steam and the chamber 11. In the illustrated embodiment, the sourceof steam 93 is a steam generator vessel which generates and holds asupply of steam in a reservoir. A solenoid valve 97 is positioneddownstream from the steam generator 93 and upstream from the chamber 11for selectively permitting steam injection into the chamber. Thesolenoid valve 97 has an open position in which it permits steam toenter the chamber 11 and a closed position in which it blocks steam fromentering the chamber. As shown in FIG. 3, the steam delivery conduit 95extends from behind the chamber 11 into the rear of the chamber, wherethe conduit is connected to two steam distribution conduits 99 thatextend outwardly and downwardly inside the chamber along its rear wall.Steam is introduced into the chamber 11 through the ends of the steamdistribution conduits 99. Other sources of steam, other steam deliveryand distribution conduits, and other valves may be used withoutdeparting from the scope of the present invention. For example, thesteam delivery conduits 99 may be arranged to distribute steam moreevenly in the chamber to the various tray levels. Moreover, componentsof the steam injection system 91, such as the valve 93, may be omittedwithout departing from the scope of the present invention. For example,the source of steam 93 may produce steam “on demand” such that a valveis not required. When steam is needed, the steam is generated. An amountof water needed to produce the desired amount of steam may be introducedinto the steam generator when called for by the control system such thata valve is not required to prevent excess steam from entering thechamber 11. As another example, steam may be generated by introducingwater onto the blower 61, such as disclosed in U.S. Pat. No. 8,378,265,which is hereby incorporated by reference in its entirety.

As shown in an alternative embodiment, illustrated in FIG. 3A, the steaminjection system 91′ may include steam outlet portions (e.g., one ormore holes 100′) positioned for delivering steam above each of the trayswhen held by the tray supports 29′. The injection system 91′ includes asteam delivery conduit 95′ and steam distribution conduits 99′ havingsteam outlet openings 100′ positioned above each set of rack supports29′ for introducing steam to the region above each of the trays. Thenumber of steam outlet portions corresponds generally to the number oflevels of rack supports 29′, and the vertical position of the steamoutlet portions is offset above respective tray supports 29′ fordelivering steam to food on each of the trays supported on the traysupports.

Referring to FIGS. 2, 4, and 5, a venting system 103 (broadly “foodpreparation environment control device”) of the oven includes a ventconduit or flue 111 for permitting gas to escape from the chamber 11 toambient. The chamber 11 and air conduit system 53 is generally a closedsystem in which substantially the same air re-circulates over and over.However, at various times, it may be desired to passively or activelyvent the chamber 11. As shown in closer detail in FIGS. 6 and 7, theflue 111 extends from an inlet end communicating with the air conduitsystem 53 to an outlet end above the chamber. By way of example, theopening may be a 0.375-in. diameter opening. The venting system 103includes a fan 113 is provided at an intermediate portion of the flue111 between the inlet and outlet ends for actively exhausting gas fromthe chamber 11 via the flue. The venting system also includes a valve orcap 115 adjacent the outlet end of the flue 111 adapted for sealing theoutlet of the flue to prevent venting. The valve 115 includes a valvemember 115A selectively movable by a solenoid 115B for moving the valvemember between an open position (e.g., FIG. 6) in which the valve memberpermits flow through the flue 111 and a closed position (e.g., FIG. 7)in which the valve member blocks fluid flow through the flue. In theillustrated embodiment, the valve member 115A includes a gasket 115Ccomprising resiliently compressible material which is compressed whenpressed against the outlet end of the flue 111 for forming a suitableseal. For example, it may be desirable while injecting steam into thechamber 11 to close the flue 111 to prevent steam from escaping thechamber. Moreover, when a high-humidity operation such as proofing isfinished, it may be desirable to actively vent the chamber 11 using thefan 113 to prepare for the baking cycle. With less relative humidity inthe chamber 11, it requires less energy to heat the gas in the chamberto the higher baking temperature.

Referring to FIGS. 2 and 4, the chamber 11 includes a sloped floor 131and drain 133 for collecting and draining condensed liquid from thebottom of the chamber 11. For example, some of the steam injected by thesteam injection system 91 into the chamber 11 may condense inside thechamber. The sloped floor 131 of the chamber 11 promotes draining of thecondensed liquid by gravity to the drain 133. In the illustratedembodiment, the floor includes front, rear, left and right sections131A-131D sloping toward a central region of the floor to an inlet 133Aof the drain 133. The drain 133 extends from the drain inlet 133A to adrain outlet 133B positioned for delivery of the drained condensateoutside of the chamber 11 (e.g., to a catch basin). The drain 133includes a valve 133C (FIG. 4) having an open position in which thevalve permits flow of liquid through the drain and a closed position inwhich the valve blocks flow of liquid (and gas) through the drain. Thevalve 133C may be closed at various stages of recipes or for entirerecipes, depending on whether it is desired to prevent liquid fromdraining from the chamber 11 and/or to prevent gas from entering thechamber through the drain. Generally speaking, the drain 133 may beclosed by the valve 133C at the same times the flue 111 is closed by thevalve 115. Sloped chamber floors having other configurations (e.g.,primarily toward a rear of the chamber rather than the center of thechamber) and other types of drains may be used without departing fromthe scope of the present invention. For example, the drain inlet 133Amay serve as a steam injection port into the chamber 11. The steamdelivery conduit 95 may be in communication with the drain inlet 133Avia a three-way valve having a first open position in which steam ispermitted to flow into the chamber 11 from the steam delivery conduit95, a second open position in which liquid from the chamber 11 ispermitted to enter the drain 133A, and a third closed position in whichthe valve blocks flow of steam and condensate.

As shown in FIGS. 4, 5, and 9, the oven 1 includes a refrigerationsystem 141 (broadly “food preparation environment control device”) thatmay be used for a retarding operation in the same chamber 11 in whichthe dough is proofed and/or baked. In addition, the refrigeration systemmay be used during other recipes, such as for proofing or bakingrecipes, or between recipes to rapidly cool the chamber to prepare for arecipe calling for a lesser temperature than a previously executedrecipe. The refrigeration system 141 is supported on the oven 1, andmore particularly in a housing 143 on the rear side of the upper section5A. Example refrigeration system components which may be supported inthe housing 143 are shown schematically in FIG. 9. For example, therefrigeration system 141 may include a compressor 145, a condenser 147,a refrigerant receiver 149, an expansion valve 151, and an evaporator153. Persons having ordinary skill in the art will understand air blownover the evaporator 153 (e.g., by a fan 155) will be cooled. The cooledair is delivered from the refrigeration system 141 via a cool airconduit 157 having an inlet end 157A connected to the refrigerationhousing 143 and an outlet end 157B in communication with the rear, upperportion of the duct system 53 above the chamber 11. The cool air movesthrough the duct system 53 and enters the chamber 11 via the outletopenings 65 in the sides of the chamber. Accordingly, dough may beplaced in the chamber 11 to be held in refrigerated conditions in aretarding operation (e.g., prior to proofing and baking the dough in thesame chamber). Moreover, the dough may be held in a frozen or slackedstate for a period of time prior to a retarding operation. In addition,the refrigeration system 141 may be used to rapidly cool the chamber 11between baking and proofing operations, or to rapidly cool the chamberat or near an end of a bake operation to permit the bread to be servedfor consumption more quickly. Refrigeration systems having otherconfigurations may be used without departing from the scope of thepresent invention. For example, the refrigeration system 141 may includea warm air return from the chamber 11 to the refrigeration housing 143.Moreover, refrigeration systems other than vapor-compressionrefrigeration systems may be used. For example, the refrigeration systemmay include a heat pump, Peltier device, solid state refrigerator, orthermoelectric cooler.

As is now apparent, the oven 1 includes suitable components and systems(e.g., food preparation environment control devices) such that thechamber 11 may be used for retarding, proofing, and baking, if desired.Ovens not having all of these capabilities (e.g., capable of onlyproofing and baking, or only baking) may be used without departing fromthe scope of the present invention. For example, the refrigerationsystem 141 may be omitted.

As shown schematically in FIG. 10, a control system 161 for the oven mayinclude a central processing unit (CPU) 163, a tangible storage medium165 (e.g., including forms of storage such as software 165A and firmware165B), and the user interface 7. The CPU 163 may be a microprocessor orthe like. The control system 161 includes interconnection electronics167 that operatively connect the various components of the controlsystem with other components of the oven, such as the refrigerationsystem 141, steam injection system 91, flue valve 115, blower 61,heating system 71, and temperature and relative humidity sensors 77, 79.The CPU 163 is adapted for reading and executing instructions stored inthe storage medium 165, and is responsive to the user interface 7, forcontrolling the various components and systems of the oven 1. A user canenter or modify instructions stored on the storage medium 165 via theuser interface 7. In the illustrated embodiment, the user interface 7 isa touch screen, as explained in further detail below. Other types ofuser interfaces may be used without departing from the presentinvention. The user interface 7 provides command signals via theinterconnection electronics 167 to the CPU 163. The command signals caninclude changes to the parameters (e.g., time, temperature, humidity,etc.) stored in the tangible storage medium 165. The CPU 163 responds tothe command signals and provides control signals corresponding theretovia the interconnection electronics 167 to the various components andsystems of the oven 1. For example, the interconnection electronics 167may include electrical or fiber optic lines or wireless communicationdevices.

As will be described with reference to FIGS. 11-15, 29, and 30, the userinterface 7 is adapted for permitting a user to program variousretarding, proofing, and baking recipes (broadly “food preparationrecipes”). The user interface 7 provides the user the ability to programindividual parameters or aspects of retarding, proofing, and bakingrecipes independently of each other for controlling the food preparationenvironment control devices. The parameters can define operationalstates (e.g., active or inactive) of the food preparation environmentcontrol devices, such as the blower 61, heating system 71,humidification system 91, venting system 103, and/or refrigerationsystem 141. For example, start times and durations of various stages ofa baking recipe can be customized and defined with respect to a recipetime (e.g., countdown time). The user interface 7 illustrates to theuser in graphical format operational states of the food preparationenvironment control devices according to the programmed parameters of arecipe for enhanced user understanding of the programmed parameters andrecipe. This may be particularly useful when a recipe such as a bakingrecipe includes various functions such as humidification (e.g., steaminjection) and venting which may include stages and/or operationalstates having overlapping durations. For example, operational states forthe food preparation environment control devices may include the stateof being “active” (e.g., “on”) or “inactive” (e.g., “off”). It will beappreciated the user interface 7 may be used with other food preparationapparatus (e.g., for food cooking, baking, frying, mixing, washing,sanitizing, etc.) and/or for programming other types of food preparationrecipes without departing from the scope of the present invention.

Referring to FIG. 11, in the illustrated embodiment, the user interface7 is a touch screen, including both a user input and a display. Thedisplay includes a color liquid crystal display screen, and the userinput includes a touch-sensitive panel overlaying the display screen.The display includes a graphical display 201 (e.g., see FIG. 15) fordisplaying graphical representations associated with a programmedrecipe, as will be explained in further detail below. The user inputincludes “actuators” at various areas of the touch screen where thetouch screen is responsive to the touch of a user. The actuators may beidentifiable to the user by text or graphic information on the displayunderlying respective areas of the touch sensitive panel. Accordingly,to an extent, the user input includes the display or portions of thedisplay (e.g., for making the actuators and their functions identifiableto the user). Other types of user interfaces may be used withoutdeparting from the present invention. For example, the display and userinput may be separate from one another. The display may include othertypes of screens or indicators. Moreover, the user input may compriseother types of actuators, such as keyboards, mice, buttons, switches, oreven microphones for receiving information from the user.

As shown in FIG. 11, a Recipe Menu Home Screen is displayed on the touchscreen 7. The screen is divided into upper and lower sectionscorresponding to the upper and lower sections of the oven 1. The lowersection is shown as being configured as a proofer and havingcorresponding controls. Operation of the upper section will be describedin further detail hereafter, with the understanding that the lowersection could be configured to execute the same or different operationsas the upper section, as explained above. The upper section of thescreen includes an icon representative of the upper section of the ovento indicate to the user that the controls relate to the upper ovensection. On this screen, the user has the option of selecting from aplurality of recipes stored on the tangible storage medium. Asillustrated, three recipes are displayed, including Retard, Proof, andBread (Bake). The user could begin execution of one of these recipes bypressing the respective actuator. Other recipes could be accessed byusing Page Left or Page Right actuators.

If it is desired to program a new recipe or modify an existing recipe,the user may press the actuator at the top right of the screenrepresented by an exclamation point. This brings the user to a RecipeEdit Home Screen, as shown in FIG. 12. The Recipe Edit Home Screenprovides a list of all recipes stored in the tangible storage medium165. The list of recipes includes the Retard, Proof, and Bread (Bake)recipes displayed previously on the Recipe Menu Home Screen (FIG. 11).The user may select any of the recipes by pressing the respectiveactuator.

For example, pressing the Retard actuator causes the display to show theRetard Recipe Program Screen of FIG. 13. The recipe being programmed isindicated by the word “RETARD” displayed at the top of the screen. Thescreen lists several parameters on the user input which may beprogrammed in a given recipe. For example, the parameters include RecipeTime, Recipe Set Point (temperature), Oven Humidity, Steam Cycle Start,Steam Delay, Steam On Time, Vent Close Delay, and Vent Close Time. Eachof the parameters includes a parameter value display 211 (i.e.,indicating the programmed value for the respective parameter) and anactuator 213 permitting the user to change the displayed value. In theillustrated case, the actuators 213 each include plus and minus buttonsfor increasing or decreasing the programmed value. In the Retard recipeas displayed, the Recipe Time is 60:00 minutes and the Recipe Set Point(temperature) is 38 degrees F. All of the other programmable parametersare not used or set to zero. The graphical display 201 on the screenincludes a graphical representation 221 of the programmed recipe in theform of a two-dimensional bar graph adjacent the bottom of the screen.Colors used in the bar graph correspond to colors of parameter colorindicators 231 (e.g., colored boxes) adjacent each programmableparameter label. The bar graph 221 represents the operational states offood preparation environment control devices used in the recipeaccording to the parameters displayed by the screen as a function oftime (horizontal axis). The recipe has a beginning at the left side ofthe bar graph, an end at the right side of the bar graph, and a duration(recipe time) extending between the two ends. In this case, the graph isa solid red bar extending from the left to the right. The red color ofthe graph corresponds to the red color of the color indicator 231 nextto the Recipe Time parameter label. The user can select whether to“chain” a second recipe to the recipe being programmed such that thecontrol system operates the chained recipe automatically after executionof the displayed recipe. In the illustrated case, the Proof recipe ischained to the Retard recipe, as indicated by the arrow and word “PROOF”displayed at the top right of the screen. The chained recipe can bechanged by adjusting the Chain parameter using a chain actuator 237(i.e., plus or minus actuators) on the left side of the screen. TheProof recipe is the fourth recipe listed on the Recipe Edit Screen (FIG.12). Accordingly, a number 4 is displayed in the value display of theChain parameter. When the recipe is programmed as desired, the recipe issaved to the tangible memory 165 by pressing the save actuator 239represented by the arrow at the bottom right of the screen. Pressing theback arrow actuator 241 at the bottom left of the screen brings the userback to the Recipe Edit Home Screen, where the user can then select adifferent recipe to be programmed.

FIG. 14 shows a Proof Recipe Program Screen including similar parametersas listed on the Retard Recipe Program Screen. In this case, the Proofrecipe parameters include a Recipe Time of 60:00 minutes, a Recipe SetPoint (temperature) of 105 degrees F., and an Oven Humidity of 80%. Allof the other parameters are turned off or set to zero. The graphicalrepresentation 251 (bar graph) of the recipe on the graphical display201 at the bottom of the screen is similar to the bar graph 231 (FIG.13) representing the Retard recipe. The chained recipe in this case isthe Bread (Bake) recipe. After the Proof recipe is programmed asdesired, it is saved to the tangible storage medium 165.

FIG. 15 shows a Bread Recipe Program Screen including similar parametersas listed on the prior recipe program screens. The chained recipe isprogrammed for “off,” such that no recipe will be automatically executedfollowing the Bread recipe, and an alarm will sound at the end of therecipe, as indicated by the word “ALARM” at the top right of the screen.For the Bread recipe, the parameter Aux Heat Duty Cycle is provided inplace of Oven Humidity. Moreover, all of the available parameters areused as part of the recipe, including steam cycle parameters SteamDelay, Steam On Time, Vent Close Delay, and Vent Close Time. It will beappreciated that the Steam Delay parameter defines an inactiveoperational status of the humidification system 91, the Steam On Timedefines an active operational status of the humidification system, theVent Close Delay defines an active operational status of the ventingsystem 103 (i.e., flue open), and the Vent Close Time defines aninactive operation status of the venting system (i.e., flue valveclosed). As explained above, a steam cycle may be advantageous in a bakerecipe to improve the color, taste, and/or texture of the bread crust.The programmed parameters for the displayed recipe include Recipe Timeat 12:00 minutes, Recipe Set Point (temperature) at 350 degrees F., AuxHeat Duty Cycle at 60%, Steam Cycle Start at 1:00 minute, Steam Delay at1:00 minute, Steam On Time at 1:30 minutes, Vent Close Delay at 0:30minute, and Vent Close Time at 3:00 minutes.

Still referring to FIG. 15, the graphical representation 261 ofoperational status of the food preparation environment control devicesused in the recipe is displayed in the graphic display 201 at the bottomof the screen and includes several colors for this recipe. Thehorizontal scale of the bar graph 261 is set by the recipe time of 12:00minutes. The operational status of the food preparation environmentcontrol devices associated with the programmed parameters are displayedwith respect to one another as a function of time along the bar graph261 in proportion to the scale of the recipe time. For example, at theleft side of the bar graph, a blue bar 263 corresponds to the light bluecolor indicator 231 of Steam Cycle Start and has a length extending fromthe left to the right corresponding to the programmed 1:00 minute andshown in proportion to the 12:00 minute length of the red bar (i.e., thefull width of the bar graph 261) indicating the Recipe Time. The SteamCycle Start bar 263 has a beginning, an end, and a duration, as with theother bars displayed on the bar graph. The Steam Cycle Start bar 263represents a delay in the start of the steam cycle. During the SteamCycle Start, the chamber 11 may be heated at the Recipe Set Point as a“pre-bake” before the beginning of the steam cycle. The blower 61 andheating system 71 may operate to maintain the set point temperature inthe chamber 11. At the end of the Steam Cycle Start, the steam cyclebegins. The blower 61 and heating system 71 may be de-energized orturned off during the steam cycle and re-energized after the steam cycleis finished. Alternatively, the blower 61 may operate at a low speed ormay be pulsed to provide gentle gas flow during the steam cycle. Asshown in the graph, the steam cycle includes a beginning and an endindicated by vertically extending orange bars 265. The duration of thesteam cycle extends between the vertical bars and includes colored barsrepresentative of different stages of the steam cycle. The steam cycleincludes a first or steaming function and a second or venting function.The two functions are displayed separately on the bar graph in two rows,one above the other. The steaming function is indicated by the top rowon the graph 261 and includes the stages Steam Delay and Steam On Time.The Steam Delay is indicated by a dark green bar 267 corresponding tothe dark green color indicator 231 next to the Steam Delay parameterlabel. The Steam On Time is indicated by a yellow bar 269 correspondingto the yellow color indicator 231 next to the Steam On Time parameterlabel. The venting function is indicated by the bottom row on the graphand includes stages Vent Close Delay and Vent Close Time. The Vent CloseDelay and Vent Close Time are indicated by a blue bar 271 and a lightgreen bar 273, respectively, corresponding to the blue and light greencolor indicators 231 next to the Vent Close Delay and Vent Close Timeparameter labels. Accordingly, the stages of the two functions of thesteam cycle are displayed with respect to each other as a function oftime. The graphical representation of the programmed steam cycle permitsa user to quickly and conveniently understand how the beginning, end,and duration of each of the functions and their stages relate to eachother. For example, it is readily apparent by comparison of thebeginning of the light green bar 273 at the bottom of the graph 261 tothe beginning of the yellow bar 269 at the top of the graph that thesteam injection (Steam On Time) is programmed to begin after the fluevalve 115 is closed (Vent Close Time). The graph 261 permits the user torapidly understand how adjustment of one or more parameters affects therecipe as a whole. The programmed parameters are saved to the tangiblestorage medium 165.

As noted herein, the screen of the user interface 7 includes a graphicalrepresentation 221, 251, 261 of the operational statuses associated withthe recipe according to the parameters displayed by the screen. When auser touches the screen and changes one of the parameters, the touchscreen 7 provides command signals indicative of the changed parameter tothe CPU 163, which responds by providing corresponding control signalsto the affected components and systems of the oven 1. The CPU 163 storesthe parameter changes in the tangible storage medium 165. In addition,the CPU 163 responds to the parameter changes stored in the medium 165by revising the graphical representation of the programmed recipeillustrated on the screen to reflect the changed parameters. Thus, thescreen illustrates in real time as a bar graph the recipe according tothe parameters displayed by the screen. Other graphical representationsof the recipe may be displayed by the screen without departing from thescope of the present invention.

It will be appreciated that the programmable parameters shown in therecipe program screens of FIGS. 13, 14, and 15, are provided by examplewithout limitation. For example, the user interface 7 may be configured,for retard, proof, bake, or other recipes, to permit the user to programother functions such as various temperature set points at differenttimes of a recipe, start times and run durations for the blower 61and/or flue vent fan 113, open times and durations for the flue valve115 and drain valve, start and run durations for the refrigerationsystem 141, and/or other parameters. This would provide the user withincreased adjustability for tailoring recipes to achieve desiredcharacteristics. Moreover, it will be understood that these parametersmay be displayed in a graphical representation like discussed above. Forexample, if the user interface 7 permitted the user to define the starttime and run duration of the blower 61 that parameter could be reflectedon the bar graph in the form of a third function including a suitablebar or bars (e.g., positioned above or below the illustrated functionbars).

An example operation of the oven will now be described with respect tothe user interface views of FIGS. 11 and 16-28. Referring again to FIG.11, a programmed recipe may be selected for execution from the RecipeMenu Home Screen. Assuming the user pressed the Retard actuator, theRetard Recipe Ready Screen of FIG. 16 would be shown. This screenincludes recipe set point indicators along the top of the screenindicating the 0% Oven Humidity, 38 degrees F. Recipe Set Point, and60:00 minute Recipe Time previously programmed. Below the recipe setpoint indicators, the screen indicates the “chained” recipe by the text“Next Recipe: PROOF,” which was previously programmed. The screen alsoincludes a time bar 301, a start actuator 305 represented by an arrowoutlined in green, and a series of operational status indicators 307relating to the programmed parameters, including Vent Open, Steam Cycle,and Auxiliary Heater. The operational status indicators 307 are shown asactive (illuminated) or inactive (dark), and may show different activecolors, depending on the status of the respective parameter or foodpreparation environment control device at any given time duringexecution of the recipe. The colors shown on the operational statusindicators 307 when illuminated may correspond to the colors of theparameter color indicators next to the parameter labels on the recipeprogram screen.

After the user presses the start actuator 305, the oven will beginexecuting the recipe and the screen will change to the Retard Recipe RunScreen shown in FIG. 17. As the Retard recipe runs, the screen will looksubstantially the same as that displayed in FIG. 17 for the duration ofthe recipe, except the time bar 301 and a countdown timer 311(collectively or separately, broadly referred to as “countdown display”)will be continuously updated to indicate the passage of recipe time. TheVent Open operational status indicator 307 will be dark to indicate theflue valve 115 is closed. The refrigeration system 141 will be operatedto maintain the 38 degrees F. set point for 60 minutes. The blower 61may be off or operated in a relatively slow or pulsed fashion.

At the end of the Retard recipe, the chained Proof recipe will beginautomatically, and the Proof Recipe Run Screen of FIG. 19 will be shown.If the Proof recipe were not chained to start automatically, the usercould navigate to the Proof Recipe Ready Screen shown in FIG. 18 andpress the start actuator 305 to initiate the Proof recipe. As the Proofrecipe runs, the screen will look substantially the same as thatdisplayed in FIG. 19 for the duration of the recipe, except the time bar301 and countdown timer 311 will be continuously updated to indicate thepassage of recipe time. The Vent Open operational status indicator 307is dark to indicate the flue valve is closed. The blower 61 and heatingsystem 71 will operate to maintain the 105 degree F. set point, and thesteam injection system 91 will operate as needed to maintain the 80%relative humidity set point for 60 minutes. Alternatively, ahumidification system separate from the steam injection system 91 may beused in maintaining the 80% relative humidity set point. The blower 61may be off or operated in a relatively slow or pulsed fashion.

At the end of the Proof recipe, the chained Bread (bake) recipe willbegin automatically, and the Bread Recipe Run Screen of FIG. 21 will beshown. If the Bread recipe were not chained to start automatically, theuser could navigate to the Bread Recipe Ready Screen shown in FIG. 20and press the start actuator 305 to initiate the Bread recipe. As theBread recipe runs, the time bar 301 and countdown timer 311 will becontinuously updated to indicate the passage of recipe time, and theoperational status indicators 307 will be lit and unlit based on thestatus of the respective parameters or food preparation environmentcontrol devices. Between countdown times 12:00 and 11:00 (e.g., atcountdown time 11:45 as shown in FIG. 21), the Vent Open operationalstatus indicator 307 will be illuminated because the flue valve 115 willbe open during the pre-bake before the steam cycle. Between countdowntimes 11:00 and 10:30 (e.g., at countdown time 10:50 as shown in FIG.22), the Steam Cycle operational status indicator 307 will beilluminated to show the steam cycle has begun. The status indicator 307will be illuminated in blue to indicate delay before injecting steam.The blower 61 and heating system 71 may be de-energized at the beginningof the steam cycle (i.e., at the beginning of the Steam Delay stage).Desirably, this provides the blower 61 with sufficient time to “spindown” or stop rotating before steam injection begins. The Vent Openoperational status indicator 307 is still illuminated. Between countdowntimes 10:30 and 10:00 (e.g., at countdown time 10:02 shown in FIG. 23),the Vent Open operational status indicator 307 will be dark indicatingthe flue valve 115 is closed. The flue valve 115 is closed before steaminjection so steam is not lost out of the flue when it is injected intothe chamber. The Steam Cycle operational status indicator 307 is stillilluminated in blue to indicate delay before steam injection.Presumably, the blower 61 has stopped or almost stopped spinning by now.Between countdown times 10:00 and 8:30 (e.g., at countdown time 9:30 asshown in FIG. 24), the Vent Open operational status indicator 307 willremain dark, and the Steam Cycle operational status indicator will beilluminated in yellow to indicate steam is being injected into thechamber 11. The yellow color corresponds to the yellow color indicator231 next to the Steam On Time parameter label on the Bread RecipeProgram Screen (see FIG. 15). The blower 61 and heating system 71 mayremain off, or they may be pulsed. For example, the blower 61 may bepulsed to provide minimal gas circulation in the chamber 11 to causesteam in the chamber to flow into contact with the dough. Betweencountdown times 8:30 and 7:30 (e.g., at countdown time 8:15 as shown inFIG. 25), the Steam Cycle operational status indicator 307 will beilluminated in blue to indicate the steam injection has ended. The VentOpen operational status indicator 307 will remain dark until the end ofthe Vent Close Time (i.e., at countdown time 7:30). The flue valve 115may be kept closed during this time to provide the injected steam withadditional time to saturate the chamber 11 and contact the dough. At theend of the steam cycle (i.e., at countdown time 7:30), the blower 61 andheating system 71 may re-energize to bring the temperature in thechamber 11 back to the Recipe Set Point for the remainder of the recipetime. As shown in FIG. 26, the Auxiliary Heater operational statusindicator 307 may be illuminated red for a period of time after the endof the steam cycle indicating that the auxiliary heater 75 is being usedto assist the primary heater 73 in re-establishing the Recipe Set Point.The auxiliary heater 75 will be operated at the programmed Aux Heat DutyCycle. After the Recipe Set Point is achieved again in the chamber 11(e.g., by countdown time 3:41 as shown in FIG. 27), the auxiliary heater75 may be turned off, as indicated by the Auxiliary Heater operationalstatus indicator 307 being dark. The blower 61 and heating system 71operate for the remainder of the countdown time to maintain the RecipeSet Point temperature. At the end of the recipe, the time bar 301 hastimed out, the countdown timer 311 shows 0:00, and an alarm may sound.

FIGS. 29 and 30 illustrate alternative embodiments of Bread (Bake)recipes and corresponding graphical representations 461, 561. The recipeof FIG. 29 includes similar parameters as the Bread recipe describedabove, except for the Steam Cycle Start parameter is 0:00, meaning thesteam cycle will start at the beginning of the recipe rather than aftera delay. Like the graphical representation 261, this graphicalrepresentation 461 includes vertically extending orange bars 465designating the steam cycle, a dark green bar 467 indicating the SteamDelay, a yellow bar 469 designating the Steam On Time, a blue bar 471designating the Vent Close Delay, and a light green bar 473 designatingthe Vent Close Time. The recipe of FIG. 30 includes similar parametersas the Bread recipe described above, except there is no delay before thestart of the steam cycle, and the Steam Delay and Vent Close Delayparameters have the same values such that the steam injection begins atthe same time as the flue valve 115 closes. The graphical representation561 includes vertically extending orange bars 565 designating the steamcycle, a dark green bar 567 indicating the Steam Delay, a yellow bar 569designating the Steam On Time, a blue bar 571 designating the Vent CloseDelay, and a light green bar 573 designating the Vent Close Time. Otherrecipes may be used without departing from the scope of the presentinvention. For example, the flue valve 115 may not be closed until aftersteam injection begins. It will be understood that the user interfacepermits custom tailoring of the respective variables such that recipescan be programmed by controlling parameters (e.g., operational status ofdifferent food preparation environment control devices) independentlyfrom each other.

It will be appreciated that the retard, proof, and bake recipesdescribed above are provided by way of example without limitation. Otherrecipes may be used without departing from the scope of the presentinvention. For example, the storage medium 165 may include instructionsfor executing any one of the examples below or combinations thereof. Ahold recipe may be used to hold dough in a frozen or slacked statebefore a retard recipe. The oven 1 may be programmed for holding foodsuch as grilled chicken, fried chicken, hamburger patties, etc. in acooked state prior to serving. The oven 1 may be programmed to execute aretard recipe in which the steam injection system 91 is used (e.g.,delivers a small volume of steam) to introduce moisture into the chamber11 to assist in the retard process. A retard recipe may be chaineddirectly to a bake recipe such that the oven executes a bake recipeautomatically after executing a retard recipe (no intermediate proofrecipe). The refrigeration system 141 may be used in a bake recipe. Forexample, the refrigeration system 141 may be used at or near the end ofa bake recipe to rapidly cool the chamber 11 so that less heat emitsfrom the oven when opened by a user and/or so that the baked bread coolsmore rapidly and can be served for consumption more quickly. The activeventing flue fan 113 and/or the refrigeration system 141 may be used ator near the end of a bake recipe and/or between a bake recipe and aproof recipe for rapidly cooling the chamber 11. Retard, proof, and/orbake recipes may include different temperature set points at varioustimes of the recipe.

The following 60 minute retard recipes, which the storage medium 15 mayinclude instructions for executing, are provided as additional examples,including various stages listed in order of execution: 1) 20 minutes at35 degrees F., 20 minutes at 45 degrees F., and 20 minutes at 55 degreesF.; 2) 20 minutes at 65 degrees F., 20 minutes at 60 degrees F., and 20minutes at 50 degrees F.; 3) 10 minutes at 100 degrees F., 20 minutes at60 degrees F., and 30 minutes at 50 degrees F.; 4) 20 minutes at 100degrees F., 20 minutes at 40 degrees F., and 20 minutes at 65 degreesF.; and 5) 20 minutes at 40 degrees F., 20 minutes at 100 degrees F.,and 20 minutes at 50 degrees F. Accordingly, the oven 1 may beprogrammed with retard recipes in which there are multiple stagesincluding differently programmed parameters, in which multiple stagesinclude different durations, in which not only the refrigeration systembut also the heating system is used, in which the recipe set pointtemperature increases over the recipe duration, in which the recipe setpoint temperature decreases over the recipe duration, in which therecipe set point temperature increases then decreases over the recipeduration, and/or in which the recipe set point temperature decreasesthen increases over the recipe duration. Desirably, at the end of aretard recipe, the dough is about 50 to 55 degrees F. It may bedesirable to heat the dough for a duration of the retard recipe todecrease the time required to bring the dough to such a temperature, orto bring the dough to such a temperature more evenly (i.e., inside andout). It will be appreciated that the 60 minute retard recipe time isprovided as an example without limitation. The recipe times may belonger or shorter without departing from the scope of the presentinvention.

In an aspect of the present invention, the oven 1 may be programmed toprovide a user with a warning indication that the end of a recipe isupcoming. The warning indication may be an audio (e.g., an alarm such asa chirp or beep) and/or visual (e.g., flash of the lights 83 inside thechamber 11) indication. For example, the storage medium 165 may includeinstructions to provide a warning indication when there is 5, 4, 3, 2,and/or 1, etc. minutes remaining on a given recipe (e.g., retard, proof,or bake recipe). This may be useful to remind a user to check on theperformance of a recipe while it is being executed and to prompt theuser to determine whether the recipe should be altered before it ends.For example, as shown in FIGS. 17, 19, and 21, the run screens for theretard, proof, and bake recipes each include, to the right of thecountdown timer, a “plus one minute” actuator represented by “+1”outlined in blue. If a user notices that a certain execution of a recipecould benefit from additional time (e.g., bread not fully retarded,proofed, or baked), the user can press the “+1” actuator to lengthen therecipe in increments of one minute per press of the actuator. Thewarning indicator may be particularly helpful when recipes are chainedtogether and the user would like to modify (e.g., lengthen) the recipebeing executed before the control system automatically starts the nextrecipe. The next recipe may include significantly different parameters(e.g., temperature, humidity, etc.) such that after the next recipestarts, it would be difficult for the user to quickly recreate theconditions in the chamber used for the previous recipe.

It will be appreciated that food preparation apparatus such as the oven1 described herein may be used for programming and testing new foodpreparation recipes. For example, the oven 1 may be used to programretarding, proofing, and/or baking recipes thought to impart desirablecharacteristics (e.g., taste, texture, color) on baked bread. Thegraphic representation of the recipes provides convenient understandingof how the programmed relate to each other as a function of time and howmodification of various parameters affects the recipe as a whole. Theoven can be used to execute the programmed recipes, and if satisfactory,the tested recipes can be used to program production ovens. For example,the tested recipes may be copied from the tangible memory 165 to a USBflash drive (or other portable tangible memory) for uploading to otherovens (e.g., located in remote food service stores).

It will be understood that the user interface 7 disclosed herein hasbroader applicability than merely for food preparation apparatus such asthe oven discussed herein. For example, the user interface 7 may be usedin other recipe-implementing apparatus in which it may be desirable todisplay a graphic representation of a recipe with respect to time. Forexample without limitation, such a user interface 7 may be used inconjunction with a dish washer (ware washer), clothes washer, foodholding cabinet, etc. Recipes having multiple functions and/or multiplestages can be shown graphically with respect to time to facilitate usercomprehension of the recipes as programmed. Recipe-implementingapparatus other than ovens or food preparation apparatus may be usedwithout departing from the scope of the present invention.

The Title, Field of Invention, and Background are provided to help thereader quickly ascertain the nature of the technical disclosure. Theyare submitted with the understanding that they will not be used tointerpret or limit the scope or meaning of the claims. They are providedto introduce a selection of concepts in simplified form that are furtherdescribed in the Detailed Description. The Title, Field of Invention,and Background are not intended to identify key features or essentialfeatures of the claimed subject matter, nor is it intended to be used asan aid in determining the claimed subject matter.

For purposes of illustration, programs and other executable programcomponents, such as the operating system, are illustrated herein asdiscrete blocks. It is recognized, however, that such programs andcomponents reside at various times in different storage components of acomputing device, and are executed by a data processor(s) of the device.

Although described in connection with an exemplary computing systemenvironment, embodiments of the aspects of the invention are operationalwith numerous other general purpose or special purpose computing systemenvironments or configurations. The computing system environment is notintended to suggest any limitation as to the scope of use orfunctionality of any aspect of the invention. Moreover, the computingsystem environment should not be interpreted as having any dependency orrequirement relating to any one or combination of components illustratedin the exemplary operating environment. Examples of well-known computingsystems, environments, and/or configurations that may be suitable foruse with aspects of the invention include, but are not limited to,personal computers, server computers, hand-held or laptop devices,multiprocessor systems, microprocessor-based systems, set top boxes,programmable consumer electronics, mobile telephones, network PCs,minicomputers, mainframe computers, distributed computing environmentsthat include any of the above systems or devices, and the like.

Embodiments of the aspects of the invention may be described in thegeneral context of data and/or processor-executable instructions, suchas program modules, stored one or more tangible, non-transitory storagemedia and executed by one or more processors or other devices.Generally, program modules include, but are not limited to, routines,programs, objects, components, and data structures that performparticular tasks or implement particular abstract data types. Aspects ofthe invention may also be practiced in distributed computingenvironments where tasks are performed by remote processing devices thatare linked through a communications network. In a distributed computingenvironment, program modules may be located in both local and remotestorage media including memory storage devices.

In operation, processors, computers and/or servers may execute theprocessor-executable instructions (e.g., software, firmware, and/orhardware) such as those illustrated herein to implement aspects of theinvention.

Embodiments of the aspects of the invention may be implemented withprocessor-executable instructions. The processor-executable instructionsmay be organized into one or more processor-executable components ormodules on a tangible processor readable storage medium. Aspects of theinvention may be implemented with any number and organization of suchcomponents or modules. For example, aspects of the invention are notlimited to the specific processor-executable instructions or thespecific components or modules illustrated in the figures and describedherein. Other embodiments of the aspects of the invention may includedifferent processor-executable instructions or components having more orless functionality than illustrated and described herein.

The order of execution or performance of the operations in embodimentsof the aspects of the invention illustrated and described herein is notessential, unless otherwise specified. That is, the operations may beperformed in any order, unless otherwise specified, and embodiments ofthe aspects of the invention may include additional or fewer operationsthan those disclosed herein. For example, it is contemplated thatexecuting or performing a particular operation before, contemporaneouslywith, or after another operation is within the scope of aspects of theinvention.

When introducing elements of aspects of the invention or the embodimentsthereof, the articles “a,” “an,” “the,” and “said” are intended to meanthat there are one or more of the elements. The terms “comprising,”“including,” and “having” are intended to be inclusive and mean thatthere may be additional elements other than the listed elements.

In view of the above, it will be seen that several advantages of theaspects of the invention are achieved and other advantageous resultsattained.

Not all of the depicted components illustrated or described may berequired. In addition, some implementations and embodiments may includeadditional components. Variations in the arrangement and type of thecomponents may be made without departing from the spirit or scope of theclaims as set forth herein. Additional, different or fewer componentsmay be provided and components may be combined. Alternatively or inaddition, a component may be implemented by several components.

The above description illustrates the aspects of the invention by way ofexample and not by way of limitation. This description enables oneskilled in the art to make and use the aspects of the invention, anddescribes several embodiments, adaptations, variations, alternatives anduses of the aspects of the invention, including what is presentlybelieved to be the best mode of carrying out the aspects of theinvention. Additionally, it is to be understood that the aspects of theinvention is not limited in its application to the details ofconstruction and the arrangement of components set forth in thedescription or illustrated in the drawings. The aspects of the inventionare capable of other embodiments and of being practiced or carried outin various ways. Also, it will be understood that the phraseology andterminology used herein is for the purpose of description and should notbe regarded as limiting.

Having described aspects of the invention in detail, it will be apparentthat modifications and variations are possible without departing fromthe scope of aspects of the invention as defined in the appended claims.It is contemplated that various changes could be made in the aboveconstructions, products, and methods without departing from the scope ofaspects of the invention. In the preceding specification, variousembodiments have been described with reference to the accompanyingdrawings. It will, however, be evident that various modifications andchanges may be made thereto, and additional embodiments may beimplemented, without departing from the broader scope of the aspects ofthe invention as set forth in the claims that follow. The specificationand drawings are accordingly to be regarded in an illustrative ratherthan restrictive sense.

What is claimed is:
 1. A method of baking bread, the method comprising:receiving a dough within a baking compartment of an oven; controllingtemperature and humidity in the baking compartment according to a doughproofing recipe for proofing the dough to proof the dough in the bakingcompartment by causing the dough to rise, said controlling thetemperature comprising operating a first blower to move gas into thebaking compartment and operating at least one heating element to heatthe gas; after at least partially proofing the dough in the bakingcompartment, actively exhausting gas from the baking compartment out avent of the oven to ambient atmosphere by operating a second blowerdifferent than the first blower, said actively exhausting gas from thebaking compartment causing humidity in the baking compartment to reduce;controlling temperature and humidity in the baking compartment accordingto a baking recipe for baking the dough to bake the dough into bread,said controlling the temperature comprising operating the first blowerto move gas into the baking compartment and operating the at least oneheating element to heat the gas.
 2. The method as set forth in claim 1,further comprising, after baking the dough into bread, removing thebread from the baking compartment and actively exhausting gas from thebaking compartment out the vent of the oven to the ambient atmosphere byoperating the second blower to reduce temperature in the bakingcompartment, and then proofing another dough within the bakingcompartment.
 3. The method as set forth in claim 1, wherein controllingtemperature and humidity in the baking compartment according to thebaking recipe occurs automatically, without requiring user input aftercontrolling the temperature and humidity in the baking compartmentaccording to the proofing recipe.
 4. The method as set forth in claim 1,further comprising, before controlling temperature and humidity in thebaking compartment according to the dough proofing recipe, controllingtemperature in the baking compartment according to a dough retard recipefor retarding the dough to retard fermentation of yeast in the dough,the dough retard recipe having a set point temperature lower than a setpoint temperature of the dough proofing recipe.
 5. The method as setforth in claim 1, wherein actively exhausting gas from the bakingcompartment out the vent of the oven comprises operating the secondblower to pull gas from the baking compartment to move the gas towardthe ambient atmosphere.
 6. A method of baking a food product, the methodcomprising: inserting an unrisen food product into a baking compartmentof a baking device through a door opening in the baking device; allowingthe unrisen food product to rest within the baking compartment for atime to allow the unrisen food product to rise; operating a secondaryblower to move gas from the baking compartment through an exhaustopening in the baking device to ambient atmosphere after the time toallow the unrisen food product to rise is complete, the exhaust openingbeing different from the door opening; and heating the bakingcompartment to bake the food product, wherein heating the bakingcompartment includes operating a primary blower to move heated gas inthe baking compartment, the primary blower being different from thesecondary blower.
 7. The method as set forth in claim 6, wherein heatingthe baking compartment to bake the food product comprises operating atleast one heating element and operating the primary blower to moveheated gas to the baking compartment.
 8. The method as set forth inclaim 7, further comprising operating the secondary blower after heatingthe baking compartment to bake the food product.
 9. The method as setforth in claim 8, wherein operating the secondary blower after heatingthe baking compartment comprises operating the secondary blower torapidly cool the baking compartment to prepare for receiving anotherunrisen food product within the baking compartment and for allowing theanother unrisen food product to rest within the baking compartment for atime to allow the another unrisen food product to rise.
 10. The methodas set forth in claim 8, wherein operating the secondary blower afterheating the baking compartment causes the secondary blower to pull gasfrom the baking compartment to move the gas toward the ambientatmosphere.
 11. The method as set forth in claim 6, wherein the methodfurther comprises introducing water onto the primary blower to increasehumidity within the baking compartment.
 12. The method as set forth inclaim 6, wherein heating the baking compartment to bake the food productoccurs automatically without requiring user input after said allowingthe unrisen food product to rest within the baking compartment to rise.13. The method as set forth in claim 6, further comprising, before saidallowing the unrisen food product to rest within the baking compartmentto rise, operating the baking device according to a retard recipe forretarding the food product with the food product in the bakingcompartment to retard fermentation of yeast in the food product.
 14. Themethod as set forth in claim 6, wherein operating the secondary blowerto move gas from the baking compartment to the ambient atmosphere afterthe time to allow the unrisen food product to rise is complete causesthe secondary blower to pull gas from the baking compartment to move thegas toward the ambient atmosphere.
 15. The method as set forth in claim6, wherein operating the secondary blower to move gas from the bakingcompartment to the ambient atmosphere occurs automatically withoutrequiring user input after the time to allow the unrisen food product torise is complete.
 16. The method as set forth in claim 15, whereinheating the baking compartment to bake the food product occursautomatically without requiring user input after said operating thesecondary blower to move the gas from the baking compartment to theambient atmosphere.
 17. The method as set forth in claim 6, furthercomprising controlling humidity within the baking compartment.
 18. Themethod as set forth in claim 17, wherein controlling humidity within thebaking compartment comprises increasing humidity according to a humiditysetting of the baking device.
 19. The method as set forth in claim 17,wherein controlling the humidity within the baking compartment occursduring at least one of allowing the unrisen food product to rest withinthe baking compartment or heating the baking compartment to bake thefood product.
 20. The method as set forth in claim 19, whereincontrolling the humidity includes generating steam via a steam generatorand delivering the steam to the baking compartment through a conduitconnected to the steam generator.
 21. The method as set forth in claim1, wherein actively exhausting gas from the baking compartment occursautomatically without requiring user input after at least partiallyproofing the dough in the baking compartment.
 22. The method as setforth in claim 21, wherein controlling temperature and humidity in thebaking compartment according to the baking recipe occurs automaticallywithout requiring user input after said actively exhausting gas from thebaking compartment.
 23. The method as set forth in claim 1, whereincontrolling the humidity within the baking compartment according to thedough proofing recipe begins automatically without requiring user input.24. The method as set forth in claim 23, wherein controlling thehumidity within the baking compartment according to the baking recipebegins automatically without requiring user input.
 25. The method as setforth in claim 1, wherein controlling the humidity in the bakingcompartment according to the dough proofing recipe includes generatingsteam via a steam generator and delivering the steam to the bakingcompartment through a conduit connected to the steam generator.
 26. Anoven for proofing and baking dough, the oven comprising: a bakingcompartment configured to receive the dough; a first blower configuredto move gas within the baking compartment; a heating system configuredto control the temperature within the baking compartment, the heatingsystem including at least one heating element; a humidification systemconfigured to control the humidity within the baking compartment; aventing system configured to selectively vent gas from the bakingcompartment, the venting system including a vent and a second blower,different than the first blower, configured to exhaust gas from thebaking compartment out of the vent; and a controller configured tocontrol the operation of the first blower, the heating system, thehumidification system, and the venting system, the controller includinga processor and a tangible, computer readable non-transitory storagemedium including processor executable instructions for controlling theoperation of the first blower, the heating system, the humidificationsystem and the venting system when the instructions are executed by theprocessor, the instructions including instructions for: controlling thetemperature and humidity in the baking compartment according to a doughproofing recipe for proofing the dough to proof the dough in the bakingcompartment by causing the dough to rise, said instructions forcontrolling the temperature comprising instructions for operating thefirst blower to move gas into the baking compartment and instructionsfor operating said at least one heating element to heat the gas, whereinthe tangible, computer readable non-transitory storage medium includesthe dough proofing recipe; operating the second blower, after at leastpartially proofing the dough in the baking compartment, to exhaust gasfrom the baking compartment out the vent to reduce the humidity in thebaking compartment; and controlling the temperature and humidity in thebaking compartment according to a baking recipe for baking the dough tobake the dough into bread, said instructions for controlling thetemperature comprising instructions for operating the first blower tomove gas into the baking compartment and instructions for operating theat least one heating element to heat the gas, wherein the tangible,computer readable non-transitory storage medium includes the bakingrecipe.
 27. The oven as set forth in claim 26, wherein the tangible,computer readable non-transitory storage medium includes instructionsfor operating the second blower, after baking the dough into bread, toexhaust gas from the baking compartment out the vent to reduce thetemperature in the baking compartment.
 28. The oven as set forth inclaim 26, wherein the tangible, computer readable non-transitory storagemedium includes instructions for automatically, without requiring userinput after proofing the dough, controlling the temperature and thehumidity in the baking compartment according to the baking recipe. 29.The oven as set forth in claim 26, wherein the tangible, computerreadable non-transitory storage medium includes instructions forcontrolling the temperature in the baking compartment according to adough retard recipe for retarding the dough to retard fermentation ofyeast in the dough, the dough retard recipe having a set pointtemperature lower than a set point temperature of the dough proofingrecipe; wherein the tangible, computer readable non-transitory storagemedium includes the dough retard recipe.
 30. The oven as set forth inclaim 26, wherein the second blower is configured to pull the gas fromthe baking compartment to exhaust the gas from the baking compartmentout the vent.
 31. The oven as set forth in claim 26, wherein thetangible, computer readable non-transitory storage medium includesinstructions for automatically, without requiring user input after atleast partially proofing the dough, operating the second blower toexhaust gas from the baking compartment after the dough is at leastpartially proofed in the baking compartment.
 32. The oven as set forthin claim 31, wherein the tangible, computer readable non-transitorystorage medium includes instructions for automatically, withoutrequiring user input after proofing the dough, controlling thetemperature and the humidity in the baking compartment according to thebaking recipe.
 33. The oven as set forth in claim 26, wherein thetangible, computer readable non-transitory storage medium includesinstructions for automatically beginning, without requiring user input,controlling the humidity within the baking compartment according to thedough proofing recipe.
 34. The oven as set forth in claim 26, whereinthe tangible, computer readable non-transitory storage medium includesinstructions for automatically beginning, without requiring user input,controlling the humidity within the baking compartment according to thebaking recipe.
 35. The oven as set forth in claim 26, further comprisinga steam generator for generating steam and a conduit connected to thesteam generator for delivering the generated steam to the bakingcompartment, wherein the instructions for controlling the humidity inthe baking compartment according to the dough proofing recipe includeinstructions for generating steam via the steam generator.
 36. An ovenfor proofing and baking an unrisen food product, the oven comprising: abaking compartment configured to receive the unrisen food product and toallow the unrisen food product to rest for a time to allow the unrisenfood product to rise; a door opening in communication with the bakingcompartment and configured to allow the unrisen food product to beinserted into the baking compartment by moving the unrisen food productthrough the door opening; a door to the baking compartment, the doormovable between a closed position closing the door opening to the bakingcompartment and an open position allowing access to the bakingcompartment via the door opening; an exhaust opening in communicationwith the baking compartment, the exhaust opening being different fromthe door opening; an exhaust blower configured to move gas from thebaking compartment through the exhaust opening to ambient atmosphere; aprimary blower, different from the exhaust blower, configured to movegas in the baking compartment; a heating system configured to controlthe temperature within the baking compartment; and a controllerconfigured to control the operation of the exhaust blower and theheating system, the controller including a processor and a tangible,computer readable non-transitory storage medium including processorexecutable instructions for controlling operation of the primary blower,the exhaust blower, and the heating system when the instructions areexecuted by the processor, the instructions including instructions for:operating the exhaust blower to move gas from the baking compartmentthrough the exhaust opening in the baking device to ambient atmosphereafter a time to allow the unrisen food product to rise in the bakingcompartment is complete; and heating the baking compartment to bake thefood product via the heating system, wherein heating the bakingcompartment includes operating the primary blower to move gas in thebaking compartment.
 37. The oven as set forth in claim 36, wherein theheating system includes at least one heating element, wherein the saidinstructions for heating the baking compartment include instructions foroperating said at least one heating element to heat the gas andinstructions for operating the primary blower to move heated gas to thebaking compartment.
 38. The oven as set forth in claim 37, wherein thetangible, computer readable non-transitory storage medium includesinstructions for operating the exhaust blower after heating the bakingcompartment.
 39. The oven as set forth in claim 38, wherein saidinstructions for operating the exhaust blower after heating the bakingcompartment comprises instructions for operating the exhaust blower torapidly cool the baking compartment to prepare for receiving anotherunrisen food product within the baking compartment.
 40. The oven as setforth in claim 38, wherein the exhaust blower is configured to pull thegas from the baking compartment to move the gas toward the ambientatmosphere.
 41. The oven as set forth in claim 36, further comprising ahumidification system configured to introduce water onto the primaryblower to increase humidity within the baking compartment.
 42. The ovenas set forth in claim 36, wherein the tangible, computer readablenon-transitory storage medium includes instructions for automaticallybeginning, without requiring user input after the time to allow theunrisen food product to rise is complete, said heating the bakingcompartment to bake the food product.
 43. The oven as set forth in claim36, wherein the tangible, computer readable non-transitory storagemedium includes instructions for operating the baking device accordingto a retard recipe for retarding the food product with the food productin the baking compartment to retard fermentation of yeast in the foodproduct before said allowing the unrisen food product to rest within thebaking compartment to rise.
 44. The oven as set forth in claim 36,wherein the secondary blower is configured to pull the gas from thebaking compartment to move the gas toward the ambient atmosphere. 45.The oven as set forth in claim 36, wherein the tangible, computerreadable non-transitory storage medium includes instructions forautomatically, without requiring user input after the time to allow theunrisen food product to rise is complete, operating the secondary blowerto move gas from the baking compartment to the ambient atmosphere afterthe time to allow the unrisen food product to rise is complete.
 46. Theoven as set forth in claim 45, wherein the tangible, computer readablenon-transitory storage medium includes instructions for automatically,without requiring user input after the time to allow the unrisen foodproduct to rise is complete, heating the baking compartment to bake thefood product after said operating the secondary blower to move the gasfrom the baking compartment to the ambient atmosphere.
 47. The oven asset forth in claim 36, further comprising a humidification systemconfigured to control the humidity within the baking compartment, thetangible, computer readable non-transitory storage medium includinginstructions for controlling the humidification system.
 48. The oven asset forth in claim 47, wherein the tangible, computer readablenon-transitory storage medium includes instructions for automaticallybeginning, without requiring user input, controlling the humidity withinthe baking compartment via the humidification system.
 49. The oven asset forth in claim 48, wherein the tangible, computer readablenon-transitory storage medium includes instructions for controlling thehumidity within the baking compartment via the humidification systemduring at least one of allowing the unrisen food product to rest withinthe baking compartment or heating the baking compartment to bake thefood product.
 50. The oven as set forth in claim 47, further comprisinga humidity sensor configured to sense the humidity in the bakingcompartment and to send a signal to the controller corresponding to thesensed humidity, the controller configured to control the humidificationsystem based on the signal.
 51. The oven as set forth in claim 47,wherein the humidification system includes a steam generator forgenerating steam and a conduit connected to the steam generator fordelivering the generated steam to the baking compartment, wherein theinstructions for controlling the humidification system includeinstructions for controlling the steam generator.
 52. The method as setforth in claim 6: wherein operating the secondary blower to move gasfrom the baking compartment to the ambient atmosphere occursautomatically without requiring user input after the time to allow theunrisen food product to rise is complete; wherein heating the bakingcompartment to bake the food product occurs automatically withoutrequiring user input after said allowing the unrisen food product torest within the baking compartment to rise; further comprising, duringat least one of allowing the unrisen food product to rest within thebaking compartment or heating the baking compartment to bake the foodproduct, controlling humidity within the baking compartment, whereincontrolling humidity within the baking compartment comprises increasinghumidity according to a humidity setting of the baking device; andfurther comprising operating the secondary blower after heating thebaking compartment to bake the food product.
 53. The oven as set forthin claim 36, wherein the tangible, computer readable non-transitorystorage medium includes instructions for: operating the secondary blowerto move gas from the baking compartment to the ambient atmosphereautomatically without requiring user input after the time to allow theunrisen food product to rise is complete; heating the baking compartmentto bake the food product automatically without requiring user inputafter said time to allow the unrisen food product to rise in the bakingcompartment is complete; during at least one of said time to allow theunrisen food product to rise in the baking compartment or heating thebaking compartment to bake the food product, controlling humidity withinthe baking compartment, wherein controlling humidity within the bakingcompartment comprises increasing humidity according to a humiditysetting of the oven; and operating the secondary blower after heatingthe baking compartment to bake the food product.